Weston Jerky Dust - to cure or not to cure?

Discussion in 'Making Jerky' started by albertabbq, Aug 29, 2014.

  1. Hi everyone,

    I'm planning to make jerky for the first time over the long weekend. I've got a kit of Weston Jerky Dust  that I'm going to use to season the beef, and I'm not sure if I need to use the curing salt or not. If I do go ahead and cure it, I'm not really sure how to do it since the kit includes no directions for curing, only for making the seasoning marinade.

    I'm tried Googling it a bit, but have come up short. I figured you guys might be able to help.

    Thanks!
     
  2. sb59

    sb59 Smoking Fanatic

    Hi,Alberta,

    I would use the cure, but if they gave you 4 ounces as pictured then you have enough cure for 100 lbs. of ground meat. Use only 1 level teaspoon per 5 lbs. of ground meat. Let cure overnight for best flavor and mix once or twice while curing. Weston is a little careless with their curing instructions, reading their link you might think that kit only cures 10 pounds. Remember,Prague powder,cure #1,instacure are all the same. 1 ounce to 25 pounds ground meat.f you want to be even more precise search for digging dogs cure calculator on this site and weigh and cure all your recipes.
     
  3. Thanks for the tips. The calculator looks good, but I'll be using solid slices of beef, not ground. Does that make a difference?
     
    Last edited: Aug 30, 2014
  4. sb59

    sb59 Smoking Fanatic

    Weight the meat and mix the spices & cure ( level t spoon per lb. ) required  with just enough water to dissolve to a paste. This will help to get a more even coating when you mix with the meat strips. Then cure 4 hrs. or more. I still like over night  best.
     

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